Gin cannot be made without juniper berries, because the law requires that it have the predominant flavor of juniper berries in a beverage to be called gin. Juniper is the only botanical found in all gins. The law requires that the cones of the juniper shrub (often referred to as “juniper berries”) be present and perceptible in order for a liquor to be called gin. Juniper is found in 100% of spirits called gins.
The juniper berry is known for imparting the traditional pine note of gin, although it can also appear as resinous, waxy, herbaceous or even green and fresh. The juniper in gin is generally Juniperus communis; however, occasionally distillers use local species that may have a very different flavor in gin. Botanists As noted, the main botanist of gin is juniper. This is traditionally complemented by coriander seeds, lily root, angelica and citrus peel.
In many new Western-style gins, the range of botanical ingredients has grown extensively. While all gins include juniper, several brands and types of gin contain a diverse potpourri of botanical ingredients, herbs and fruits. Here are some of the most common gin ingredients. Gin is generally made from a grain base, such as wheat or barley, which is first fermented and then distilled.
Juniper-flavored spirits include the first class of gin, which is produced by distilling fermented grain puree in a pot to a moderate concentration, e.g. For example, there has been a revolution in gin in recent times, with a real explosion of new gins entering the market and more and more people are discovering the delights of this delicious and versatile liqueur. Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial concentration of 96% alcoholic alcohol (the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and other natural botanical ingredients, provided that The juniper flavor predominates. Gin is the basis of a series of classic cocktails.
Check out some winning gin recipes here. That said, beginners and amateurs alike would do well to know the difference between gin distillation methods so they can learn what they like and what they prefer to avoid. Both, of course, come from the namesake blackthorn of blackthorn gin, a small fruit similar to a plum, also known as blackthorn, and which is usually added to a ready-made gin. The reason many waiters and master distillers love gin is its versatility as a spirit drink, and the reason is that it doesn't have a unique flavor; each brand and edition has a completely different flavor profile.
Another outstanding botanical gin, the sweet Angelica Root, adds a little sweetness and an earthy, healthy texture to gins, creating a more accessible flavor profile that adapts to everyday beverages and special occasions. In London, in the early 18th century, much of the gin was legally distilled in residential houses (it was estimated that there were 1500 residential stills in 172) and was often flavored with turpentine to generate resinous woody notes, in addition to juniper. The variety of botanical ingredients used to create unique flavor profiles is what makes gin such a versatile spirit drink. With a neutral alcohol and more subtle botanicals, London Dry Gin allows spicy juniper to take the initiative and provide the dry flavor that gin is known for.
Sometimes known as Chinese parsley, coriander became an essential for gin because of its spicy nut essence, which gives more body to the spirit. It was then and there that the Dutch mixed juniper and wine to create a medicinal liquor called “Jenever”. Juniper berries and other herbs, plants and spices, known as aromatic or botanical, are added to the fermented grain mixture together with water until the alcohol level and flavor balance reach the required (or desired) levels. .
